Dishwasher/Steward

The LINE, The Ned•Washington, DC

About The Position

The LINE DC is seeking a Dishwasher/Steward to support the culinary operation and report directly to the Executive Sous Chef. The role calls for a hospitality-minded, self-directed team player who can manage multiple tasks in a fast-moving but supportive environment, communicate effectively, and pay close attention to detail to help deliver a high-quality experience for members and guests. The Dishwasher/Steward maintains dishwashing and kitchen areas, cleans and sanitizes dishes, utensils, cookware, equipment, floors, and related spaces, and keeps the service line stocked. The position also involves following hotel operating and safety procedures, communicating equipment safety concerns to a manager, and working collaboratively with colleagues and other departments.

Requirements

High school diploma or GED.
Effective communication skills.
Collaborative spirit.
Ethical conduct.
Computer proficiency, including Microsoft Office and Opera PMS.
Cheerful outlook.
Attention to detail.
Problem-solving abilities.
Genuine passion for the hospitality industry and an entrepreneurial spirit.

Nice To Haves

Three years of related experience in the hospitality or service industry is preferred.
Ability to work autonomously and manage multiple tasks and projects in a fast-moving environment.

Responsibilities

Maintain a courteous, gracious, and professional demeanor.
Communicate and work effectively with colleagues and other hotel departments.
Help provide guests with an enjoyable experience consistent with the hotel’s standards.
Sort and rinse dirty dishes, glassware, tableware, and cooking utensils, and load them into dish or glass machines.
Sort and stack clean dishes and carry them to the line or appropriate storage areas.
Change dish-machine water three times per shift or as needed.
Collect dirty pans and pots from the line during service, wash and dry them, and restock them on the line.
Hand-wash cooking equipment in the three-bay sink.
Bring trash and garbage to the dumpster once per day shift and twice per night shift, or as needed; sweep the dumpster and receiving areas.
Set up and break down the dishwashing area.
Rinse, polish, and descale the dishwashing machine as needed.
Sweep and mop floors twice per shift or as needed to keep kitchen, stairs, dry storage, walk-in coolers, and the line clean and sanitary.
Clean spills promptly to keep kitchen floors dry and clean.
Notify a manager when the dish machine’s wash or rinse temperature falls below safety standards.
Wash hands before handling clean dishes after touching dirty dishes.
Check assigned stations and complete duties assigned to the dish station.
Maintain awareness of safety issues throughout the hotel.
Attend scheduled departmental and administrative meetings as requested.
Follow operational standards, policies, procedures, manuals, memos, and verbal instructions.
Know and follow safety and emergency procedures, including OSHA requirements.